Lillian's Story

I found this recipe on the Internet and its a real gem! The ingredients sound wacky but they become a delicious, dark, rich, earthy, smokey, slightly sweet but savory gravy! You'll want to lick the dish clean like I did! The ingredients are all the things you probably have in your fridge right now!

Place the flour, 1/4 tsp. kosher salt and 1/4 tsp. pepper into a freezer bag. Shake well to combine. Set aside.

2

Sprinkle both sides of each pork chop with some salt and pepper. Set aside.

3

In a medium size bowl combine the ketchup, grape jelly, lite soy sauce, worcestershire sauce, garlic, oregano, thyme, pepper and water. Mix til well blended. Don't worry if the jelly is lumpy. That will melt during cooking. Set aside.

4

Place pork chops in the freezer bag with the seasoned flour. Coat the pork chops well with the flour mixture.

5

Heat a very large skillet on med/high. Add 1/2 the olive oil and 1/2 the butter. When hot add 3 pork chops. Do not move them in the pan for about 5 mintues. This will give them a good sear. Then turn them and cook another 3 minutes.

6

Remove pork chops and place in a large casserole dish.

7

Repeat the frying process with the last three pork chops. And also place them in the casserole dish with the other pork chops.

8

Lower the heat to med/low and deglaze the skillet with the wine. Then add all the sauce mixture to the skillet, stirring well for about 3 minutes til jelly melts and the sauce is heated through.

9

Pour this mixture over the pork chops and bake covered at 350 degrees for 1 1/2 hours.

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122 Comments

Jane Whittakerjanenov46Saturday at 12:29 PMMy family asks for these all the time. I sure agree with you there Thea,

Thea PappalardoSassy01Thursday at 5:22 PM These are possibly the best pork chops I have ever eaten. They are delicious, juicy and tender! Thank you Lillian!

Carol ParkhurstmscaroleJun 19, 2014LILLIAN...JUST FOUND THIS RECIPE, WAS GIVEN TO ME IN A CONVERSATION WTH JANE MCMILLEN...

I MADE THIS LAST NIGHT, IT WAS YUMMY...I ONLY BAKED MINE FOR AN HOUR, I THINK ANY LONGER WOULD HAVE BEEN TOO DRY.,,IT WILL BE A FOREVER RECIPE....
WILL HAVE TO TRY IT NEXT TIME IN THE CROCK POT..CHICKEN SOUNDS GOOD TOO.